Boston Cream Donuts

Making Boston Cream Donuts

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1. Bring the 300 ml milk to a simmer. Whisk the yolks, 60 g sugar and cornflour, pour in the hot milk, return to the pan and whisk over medium heat for 4 minutes until thick. Strain, add the vanilla, cover the surface and chill until cold.

   Mark done Start 4 min timer

2. Heat the oven to 180°C / 355°F and grease a 12-hole donut pan. Mix the flour, 100 g sugar, baking powder, salt and nutmeg.

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3. Whisk the eggs, 180 ml milk, melted butter and vanilla. Fold into the dry ingredients and spoon into the pan.

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4. Bake for 12 minutes until a skewer comes out clean. Cool completely on a rack.

   Mark done Start 12 min timer

5. Pipe the custard into the side of each donut. Heat the cream, pour over the chocolate with the butter, stir until smooth and dip the donut tops.

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Small Things That Help

• Chill the custard until completely cold.
• Fill the donuts through the side.
• Eat the same day for the best texture.

What Goes With Boston Cream Donuts

• Coffee
• Hot chocolate
• Milk
• Fresh strawberries

Keeping and Reheating

Best the day they are made. Keeps for 1 day in the fridge.

Boston Cream Donuts FAQ: Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.